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Method

Heat oven to 220C/200C fan/gas 7. Toss the squash with the olive oil and some seasoning, and roast on a baking sheet for 15-20 mins until tender. Meanwhile, cook the macaroni following pack instructions, then drain.

Melt the butter in a pan and stir in the flour and mustard powder to make a paste. Gradually whisk in the milk and simmer to thicken to a smooth sauce, stirring constantly.

Take the sauce off the heat and mash in a third of the squash with the cheddar and half the Parmesan. Season, then stir in the drained macaroni with the remaining squash. Tip into an ovenproof dish, scatter with the remaining Parmesan and bake for 15 mins until golden and bubbling.

Really nice. Didn't add any of the parmesan or mustard as didn't have any but it was still very cheesy and it didn't seem that anything was lost from the taste. Served with garlic bread to break it up a bit. Would make again as all the family liked it.

I knew before even reading the comments this would need something the balance the sweetness out so I bought cherry tomatoes to add before baking. After reading the comments I also added 1/2 an onion and 1 clove of garlic to the squash. It turned out REALLY nice. Next time I'll add more milk thoughâ¦.it was a little gooey!

Delicious. It was sweet and cheesy but wouldn't have expected anything less from a recipe that uses butternut squash and a lot of cheese. I would add some crushed garlic and maybe some bacon next time. Served with a green salad and was enjoyed by all including 18month old who devoured it quickly.

We loved this dish - children and adults. It's a great way to include some vegetables in a lovely cheesy pasta dish, easy to make, and with a mixed salad a perfect winter dish. Makes you want to go and ski!

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